Recipes

This version of Phil Howard's classic dish is beautifully refreshing with a hint of chilli to keep it interesting. Combine the soup ingredients at least 12 hours in advance, to give them time to macerate.

Prep time: 1 day

Total time: 1 day

Yield: 4

Ingredients

FOR THE GAZPACHO:

750gripe san marzano tomatoes

1medium cucumber

1red onion

1/2red pepper (deseeded)

1red chilli (deseeded)

5gcoriander leaves

1 tbspsherry vinegar

2 clovesgarlic

125mlpassata

1/2 tbspsea salt

75mlextra virgin olive oil

2.5 tspcaster sugar

FOR THE GARNISH :

1/2cucumber (peeled)

1/2red pepper (peeled and deseeded)

1/2small red onion

1/2tomato (peeled and deseeded)

25mlextra virgin olive oil

1/2lime

75gwhite crab meat

5gcoriander leaves (shredded)

Cooking Directions

Roughly chop the vegetables for the gazpacho and place in a large bowl. Add the remaining ingredients, mix well and leave to macerate in the fridge overnight. Next day, briefly blend and pass through a sieve. Adjust the seasoning and refrigerate until required.

To make the garnish. Cut the cucumber in half. Finely dice one half and cut the other into four equal slices: these will be the platforms on which you'll sit the crab. Finely dice the remaining vegetables and mix with the olive oil and the juice from half of the lime. Season well.

Combine the crab with the juice from the remaining lime and the chopped coriander. Season and refrigerate until ready to serve.

Divide the crab between the cucumber slices and place one each in the centre of four shallow, chilled bowls. Pour around the soup, then drizzle with the diced vegetable and oil garnish.